Makaronia tou fournou
Oven-baked makaroni
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Makaronia me kima is the weeknight counterpart to makaronia tou fournou: spaghetti mixed with a rich minced-pork and tomato sauce, scented with cinnamon and bay.
Serve it immediately with grated halloumi over the top. It is uncomplicated, comforting food, and the sauce can be made while the pasta water comes to the boil.
Before you start
Equipment
- Large saucepan
- Large pot for the pasta
- Colander
What you need
Ingredients
- 500 g minced pork
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 cup water
- 1 cup tomato sauce
- 1 tsp ground cinnamon
- ½ cup olive oil (about 100 ml)
- 1 small bay leaf
- ½ tsp salt, plus more for the pasta water
- ¼ tsp sugar
- ½ tbsp black pepper
- 1 vegetable stock cube
- 500 g dried spaghetti
- 3 tbsp grated halloumi, to serve
Method
-
Soften the onion
Heat the olive oil in a saucepan over medium heat. Add the finely chopped onion and cook for about 5 minutes, until translucent.
-
Brown the pork
Add the minced pork and garlic. Cook for 5–7 minutes, breaking up the meat as it browns.
-
Simmer the sauce
Add the tomato sauce, salt, sugar, cinnamon, bay leaf, black pepper, water and stock cube. Simmer over medium heat for about 30 minutes, stirring occasionally, until the liquid has reduced and the sauce coats the meat.
-
Cook the spaghetti
Bring 2½–3 litres of salted water to the boil in a large pot. Add the spaghetti and cook until al dente, following the packet timing.
-
Combine
Drain the spaghetti and return it to the pot. Remove the bay leaf from the sauce, add the pork sauce to the pasta and toss until evenly mixed.
-
Serve
Divide between warm plates and finish with grated halloumi. Serve immediately.
At the table
Serving suggestion
Finish with grated halloumi and serve with a crisp village salad.
Keep cooking
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